Great Chicken Recipes

(Page 6 of 7)

July/August 2009

By Jean Teller

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Carefully remove cooked drums from pot and place over Creamy Polenta (see following recipe) on decorative serving platter. Remove and discard bouquet garni from pot. Pour all juices and sauce from pot over drums. Garnish with basil pesto. Yields 4 servings.

CREAMY HERB PARMESAN POLENTA

3 cups chicken stock

1 cup whole milk

1 cup cornmeal

2 tablespoons butter

1/2 cup freshly grated Parmesan cheese

Freshly ground black pepper

Salt

1/2 cup sliced scallions

In large, heavy saucepan, combine chicken stock and milk. Over medium heat, heat to gentle boil, being careful not to burn. While whisking constantly, gradually add cornmeal in thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Parmesan and allow cheese to melt. Season with pepper, and salt if needed. Add scallions, and spoon polenta onto serving plate.

FUSION CHICKEN STIR-FRY

Chef Chris Moyer, Perdue Farms
Prep/Cook Time: 15 minutes

1 package (6.09 ounces) rice pilaf with orzo

2 tablespoons olive oil

1 teaspoon Asian chili-garlic paste or sauce

4 cups thin fresh asparagus, sliced diagonally

1 red bell pepper, seeded and slivered

1/4 cup thinly sliced scallions

1 package Perdue® Short Cuts® Carved Chicken Breast, grilled

2 tablespoons shredded fresh basil

2 teaspoons cornstarch

1 cup chicken broth

Prepare pilaf following package directions.

In wok or large nonstick skillet, over medium-high heat, heat oil with chili-garlic paste. Add asparagus, pepper and scallions and stir-fry 2-3 minutes. Add chicken and basil and stir-fry 1 to 2 minutes, until hot.

In small bowl, dissolve cornstarch in 2 tablespoons chicken broth; whisk in remaining broth. Add broth to wok and cook, stirring, for 1-2 minutes, until sauce thickens slightly and all ingredients are well coated.

Serve over rice pilaf. Yields 4 servings.

CHICKEN SATAYS WITH CILANTRO PESTO DIPPING SAUCE

Chef Mark Tadros, Foster Farms

Cilantro Pesto:

1 cup chopped cilantro

1/2 cup chopped Italian parsley

1/2 cup basil, torn into small pieces

1 cup extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup pine nuts

1 package Foster Farms Chicken Tenders (1-2 pounds per pack; 15-20 tenders per pack) Salt and pepper to taste

1 tablespoon olive oil

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